gfweb

I'd cover the pot with foil for long cooks

Added to sauteed vegetables...incorporated in salad dressing...

And Instacart is now on strike. I bet Uber would pick up a called-in order.

I don't trust any raw veg at the moment. I'm only eating ones that I can serve cooked. Frozen and canned ought to be fine too.

I don't strain because I'm lazy. The particulates do eventually settle to t he bottom even in a congealed state in the fridge. I have old bottles that seem fine.

Anybody use their products? This looks like a good deal

@JoNorvelleWalker We have hired our local version of these guys to get stuff out of a 2nd floor. Bet they'd be happy to do it if you can't sweet talk the delivery guy. https://twomenandatruck.com/movers/nj/hamilton/reviews

Maybe tip the delivery guys handsomely?

Funny, I have thought I was an introvert, and still do. But I do need contact. And I learned I'm nowhere near ready to retire.

I got the stuff. Its just right. Thanks! I found a supermarket brand ,James Keiller and Son. Not bad either.

I don't mind them if cooked.

The despised green bell pepper

A @rotuts repellant

welcome!

Roast beef with More Than Gourmet gravy, Yorkshire pudding and roasted broccoli (which I've become fond of. Its sweet and nutty. Blanch in salted water for a couple minutes...dry...roast at 350F for 15 min or so. There should be browned bits).

I think it might if it was a lot of meat.

Weird. I suppose t hat some gelatin could have exited with the bag/ bowl. The fat would've been only at the top of the bowl and would've been more or less white in color. Gelatin would've been the color of the stock Were the bones exposed directly to the cooking liquid? I suppose that, if buried in meat, the gelatin couldn't leach out as bone collagen was denatured

I once knew a woman who worked in the Campbell's test kitchen over in Camden. She developed these sorts of recipes and was something of a rock star in her mid-century world

I meant GBP on that east coast burger that made you sick

Turkey, Mash, Roasted Broccoli

@rotuts were there green bell peppers on that hamburger?

https://nchfp.uga.edu/how/freeze/clams.html says how they do it in Georgia

Shrimp and pasta

You could easily halve it. One advantage of sv is you can use the bag jus to braise cabbage. Tasty that way

It's a thin strip of meat...it corns fast. Why not?